?·?Let the chocolate turtles set then package up for storage. Pro Tip: If you are in a hurry you can skip toasting the nuts. However, toasting them will give them a deeper, better flavor. Storage & Freezing. Freezing turtle candy . ?·?Crunchy toasted pecans smothered in smooth, creamy caramel and topped with a layer of milk chocolate, these Chocolate Turtles are a classic holiday favorite and are so easy to make!. Chocolate Pecan Turtles. There are a few treats that I look forward to every year for Christmas.
Making homemade chocolate turtles with pecans and a foolproof salted caramel is a simple introduction to candy-making at home. I found her caramel recipe incredibly approachable and perfect for these turtle candies.
The first step in making chocolate turtles is to make caramel. As a result, it ends up a little smoother than mine. It is also far less likely to burn.
Try them both and see what you think. I like to do this while the hot caramel cools off. To assemble turtle candies, line up four pecan halves diagonally on a what did jackie robinson do in the army sheet lined with parchment paper or a silicone mat. Spoon two teaspoons of caramel into the center of each cluster.
Allow caramel to cool completely to room temperature. Temper your chocolate and spoon one teaspoon of the tempered chocolate over the caramel. Store in an airtight container between layers of parchment paper or wax paper for up to two weeks. Sign me up! Home » Recipes » Candy ». Disclosure: I may earn a commission from purchases you make through affiliate links in this post at no additional cost to you.
Pin Share 7. Jump to Recipe Print Recipe. Did you make this recipe? Leave a review! No ratings yet. Making homemade chocolate turtles with pecans and salted caramel is a simple introduction to candy making at home. Course Dessert. Cuisine American. Prep Time 15 minutes. Cook Time 5 minutes. Cool 30 minutes. Total Time 20 minutes. Servings 48 turtles. Calories kcal. Author Stefani. US Customary - Metric. Instructions Caramel Instructions In a large heavy-bottomed saucepan on medium heat, combine cream, brown sugar, corn syrup, butter, and salt.
Stir constantly as the butter melts and sugar dissolves. The mixture will be thick, cloudy, and dull-looking. Once the butter is completely melted, stop stirring and bring the mixture to a boil. Brush down the side of the pan with a water-moistened pastry brush.
Cook until the caramel reaches F soft ball stage on a makf thermometer. When it hits that stage, begin stirring lightly, once every minute. If any candy splashes up the side of the pan, brush it off with a water-moistened pastry brush. The caramel will be begin to dandy. As soon as the caramel reaches F hard ball stageremove the pan from the heat and immediately stir in the vanilla extract. Turtle Instructions While caramel cooks slightly, line two large baking sheets with parchment paper or silicone camdy mats.
Arrange 48 clusters of four pecan halves each, leaving one inch of space between the clusters. Spoon two teaspoons of the caramel onto the center of each pecan cluster. Let the caramel cool completely to room temperature, about 30 minutes.
Temper the chocolate see how to temper chocolate for instructionsand spoon one teaspoon of chocolate over the caramel on each turtle. Allow the chocolate tl completely set at room temperature about 45 minutes. Notes To store, layer between sheets of parchment or wax paper in an airtight container at room temperature for up to two weeks.
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What is Turtle Candy?
?·?Place one unwrapped caramel candy in the center of each cookie ball and press down to flatten. Press three to four pecans on the bottoms of the cookie balls to resemble a turtle shape. Bake cookies for 10 to 12 minutes until they are nice and browned and the caramel has melted through. Next drizzle chocolate sauce over cookies and serve. Tips. Chocolate Turtle Candy Cookies Grandbaby-CakesThis chocolate turtle candy cookie is a great holiday treat. Ingredients 1/2 cup unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 1/4 cup all-purpose flour 1/2 teaspoon baking soda. Use crushed pretzel between the caramel and chocolate layer for an extra crunchy bite. Sprinkle sea salt or pink salt on top of the chocolate to complement the caramel and chocolate flavors. Use half dark chocolate and half white chocolate and make black and white turtles, or use one as a drizzle to make beautiful designs on the shells.
Crunchy toasted pecans smothered in smooth, creamy caramel and topped with a layer of milk chocolate, these Chocolate Turtles are a classic holiday favorite and are so easy to make! There are a few treats that I look forward to every year for Christmas. Chocolate turtles are one of them. Turtles are a classic Christmas candy made of nuts, creamy caramel and chocolate. I mean, how does it get any better than that? But as much as I love the store-bought turtles, and would never turn them down, nothing beats making them yourself.
This homemade turtle recipe as actually easier than you might think. They come together quickly with just a few ingredients and when you make them at home the flavor combinations are endless.
Generally, they are made with pecans, but you can make them with hazelnuts, walnuts or almonds as well. And if you are allergic to nuts, then pretzels are a great option. I will take them no matter what they are made with. It just takes a bit of muscle power to stir it until it gets to that nice, creamy consistency.
Toast the pecans. Place the pecans in a single layer on a baking sheet and pop them in the oven at degrees. Toast them for five minutes then stir and toast 5 minutes longer. Then remove from the oven to cool. Chop the pecans. This is optional, you can leave them whole if you like, but I prefer the texture of the chocolate turtles when the pecans have been chopped.
No need to get precise or fancy with this. Just dump them on a cutting board and chop them up a bit. Reserve enough to top the turtles, if desired. Place the pecans in little piles on a baking sheet lined with parchment or a silicone liner. This is very important. Do not use tin foil. I like to use about 1 tablespoon of chopped nuts per pile. Place the caramels and heavy cream in a medium size bowl. Make sure there is enough room to stir the caramels.
Melt the caramels in the microwave or over a pot of simmering water on the stove. As the caramels warm, stir them occasionally. You will begin to notice the cream starts changing color as the caramels start to melt.
Keep stirring, eventually the caramels will start to come together in a big sticky ball. As you continue to heat and stir you will notice that the ball starts to separate and get stringy, this is when you know they are almost done.
Keep stirring until the caramel has completely melted and is smooth and creamy for the perfect chocolate turtles! While the caramel is still warm, pour about one tablespoon over the top of the pecans.
I like to pour it right on the middle of the pile and slowly swirl the spoon outward toward the edge. Melt the chocolate with the vegetable shortening. You can do this over a simmering double boiler on the stove or in the microwave on 10 second bursts stirring between each interval until it is melted and smooth. Pour a spoonful of chocolate over each caramel cluster. Before the chocolate sets you can press half a pecan on the top or sprinkle with salt.
Pro Tip : If you are in a hurry you can skip toasting the nuts. However, toasting them will give them a deeper, better flavor. Simply place them in an air-tight container with a layer of parchment or wax paper between each layer. Pro tip : Be sure not to skip lining the baking sheet with parchment paper or a silicone baking sheet otherwise the turtles will stick to the pan. Do not use tinfoil as it will also stick to the caramel. Skip to content. You can find them at almost any store during the holidays in a wide range of varieties.
Homemade is Better! Place the tray in the freezer for about 5 minutes to let the caramel set. Let the chocolate turtles set then package up for storage. When ready to eat just take out as many as you like, let them thaw for a few minutes and enjoy. Christmas Puppy Chow transforms a traditional muddy buddy recipe into a festive Reindeer Chow mix!
The perfect no-bake dessert for any party or event. A classic Christmas treat with toasted pecans, creamy caramel and rich milk chocolate, these homemade turtles are perfect for gifting! Prep Time 1 hr. Preheat oven to degrees. Spread the pecans on a baking sheet and toast for 10 minutes, flipping halfway through. Remove from the oven and allow to cool completely. With a sharp knife, roughly chop the pecans reserving 15 halves to top the turtles. No need to be precise with the chopping, we are just looking for small pieces.
Fifthteen halves will make for half the batch being pecan topped and the other half being sea salt topped. On a baking sheet lined with parchment paper or a silicone baking liner, make little piles of chopped pecans about 1 tablespoon each.
Place the caramels and cream in a large, microwave safe bowl or the top of a simmering double boiler. Stir the caramels with the cream until they are melted and smooth. If using a microwave, use 20 second intervals and stir between each interval. While the caramel is warm, pour 1 tablespoon of caramel over each pecan pile.
Place the tray in the freezer for a few minutes to set the caramel while you melt the chocolate. Place the chocolate chips and shortening in a microwave safe bowl or top of a simmering double boiler and heat until melted and smooth.
If using a microwave, use 10 second intervals stirring between each interval. Remove the turtles from the freezer and drizzle chocolate over each caramel cluster. Before the chocolate sets, sprinkle with sea salt or press a pecan half on the top. Place the turtles in the freezer for minutes to set, then move to an airtight container for storage. Be sure to separate each layer of turtles with wax or parchment paper. Transgender teen born and raised as a boy is now pregnant.